Salmon Florentine & Quinoa Pilaf

This was really tasty and I’ve been meaning to post about it since I made it for dinner two weeks ago! Its a long story, but somehow I got stuck with a two year subscription to Self. No offense to Self or anything – but I have a list of magazines I’d rather have delivered to me for two years. Note to self (me, not magazine): be more careful with “three free issues!” offers. especially when debit card numbers are involved. However, last months issue came complete with a tasty dinner plan! Salmon Florentine with Quinoa Pilaf! Delicious. I’ve linked to their recipe, since you’re already reading this, I’ll tell you how I made it too.

Four salmon fillets (budget friendly trick – you can get frozen wild salmon at trader joe’s for a decent price, and since you’re putting the tasty florentine mix on top before you bake it, I really don’t think fresh salmon would make a huge difference)

One bunch spinach, chopped (Self calls for frozen spinach, which I find to be absurdly expensive. Fresh is where its at.)

1 shallot, diced

4 cloves garlic, minced

5 sun dried tomatoes, chopped (these are pricy if you buy a whole jar of them – I live near a co-op and bought 6 from the bulk bin for less than a dollar! Soak them in hot water for 30 minutes before chopping and you’re good to go!)

1/4 t crushed red pepper

1/2 cup part skim ricotta

sea salt and fresh ground pepper to taste

If you’re using frozen salmon, allow it to thaw in the fridge overnight. Rinse and place in baking dish. Heat oven to 350. Saute spinach until wilted. Transfer to a colander and allow to drain. With olive oil, saute shallots and garlic. Add crushed red pepper, sun dried tomatoes, salt and pepper. Add drained spinach, and ricotta. Divide mixture and place on top of salmon fillets. Bake 15-20 minutes (until fish is cooked through).

While your salmon is cooking, prepare your quinoa pilaf! You’ll need:

1 cup vegetable broth

1/2 cup quinoa

1/2 onion, diced

1/4 cup pine nuts, toasted in a dry skillet

fresh parsley, chopped

olive oil

Bring broth and quinoa to a boil. Turn heat to low, and simmer covered for 15 minutes or until liquid is absorbed. Saute onion in olive oil. Transfer quinoa to a bowl and toss with onions, parsley, and toasted pine nuts.